Thanks for the info that sounds like its a beast and it def produces a flavorful saison. I have pitched dregs into a fermenting batch but never saved dregs. I have some mason jars of canned sterilized water would that work to save these dregs?
I've always done a low grav starter wort, and it always takes off pretty hard. I imagine pitching into sterilized water would be ok, but maybe someone here knows a bit more than I do about the subject.
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